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Mini Pumpkin Pies Recipe

Mini Pumpkin Pies Recipe
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★★★★★

5.2 from 27 reviews

These Mini Pumpkin Pies are adorable, delicious, and perfect for fall gatherings. Using deep dish frozen pie crusts shaped into pumpkins, they are filled with a sweet, spiced pumpkin mixture and baked to golden perfection. Finished with a maple glaze drizzle, these bite-sized treats combine classic autumn flavors with a fun presentation that everyone will love.

Ingredients

Scale

Pie Crust

  • 2 Deep Dish Frozen Pie Crusts (9 inch)

Pumpkin Filling

  • 1/2 cup Pumpkin Puree
  • 1/4 cup Brown Sugar
  • 1 Tablespoon Maple Syrup
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1 Egg (beaten, divided)

Additional

  • 6 ” Lollipop Sticks (optional)

Glaze

  • 1/2 cup Icing Sugar
  • 1/2 teaspoon Vanilla Extract
  • 2 to 4 Tablespoons Maple Syrup

Instructions

  1. Defrost pie crusts: Remove the frozen pie crusts from the freezer and allow them to defrost on the counter for about one hour until pliable.
  2. Prepare pie crust shapes: Remove the pie crusts from their tins and roll them flat with a rolling pin. Using a pumpkin-shaped cookie cutter, cut out pumpkin shapes from the dough.
  3. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the pies.
  4. Mix pumpkin filling: In a small bowl, combine pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Stir well until evenly mixed.
  5. Assemble bottom crusts and brush with egg: Arrange half of the pumpkin dough shapes on a parchment-lined baking sheet. Brush each with a thin layer of beaten egg to help seal the pies later.
  6. Add lollipop sticks: Gently press the lollipop sticks into the bottom pumpkin shapes, inserting at least one inch into the dough so they are secure.
  7. Add pumpkin filling: Spoon a small amount of the pumpkin mixture onto the center of each bottom pumpkin shape over the lollipop stick, leaving about half an inch border for sealing.
  8. Top and seal pies: Place the remaining pumpkin shapes on top of the filled bottom pieces. Press edges together gently with your fingers, then firmly crimp with a fork to seal completely.
  9. Brush tops with egg: Lightly brush the tops of the sealed mini pumpkin pies with the remaining beaten egg to promote browning.
  10. Bake: Bake the pies in the preheated oven for 20 to 25 minutes, or until golden brown and cooked through. (Typically done around 23 minutes).
  11. Prepare glaze: While pies bake, mix icing sugar and vanilla extract in a small bowl. Gradually add maple syrup, one tablespoon at a time, stirring until the glaze has a slightly runny consistency.
  12. Decorate pies: Transfer the glaze to a zip lock bag, seal it, and snip off a small corner. Drizzle the glaze over the cooled mini pumpkin pies for a sweet finishing touch.

Notes

  • Allow pie crusts to defrost properly to avoid cracking when rolling and cutting shapes.
  • Lollipop sticks are optional but make these mini pies fun to serve like pumpkin pie pops.
  • You can adjust the pumpkin pie spice or sugar levels according to your taste preferences.
  • Use parchment paper or a silicone baking mat to prevent sticking during baking and make cleanup easier.
  • Let pies cool slightly before glazing to prevent melting the icing sugar glaze.
  • Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

Nutrition

Keywords: mini pumpkin pies, pumpkin pie pops, fall dessert, pumpkin puree dessert, bite-sized pies, Halloween dessert

Find it online: https://cookedbycleo.com/mini-pumpkin-pies-recipe/